I made pizza dough for the very first time. Usually the bread and pizza making is left to Doug, but I was able to get my hands dirty this time. I chose to use the Everyday Food recipe. I used two cups of the whole wheat bread flour from Uppingil Farms. I think the fresh flour made a world of difference, but there’s no way of knowing for sure.
I also thought it was a bit strange that the recipe did not call for kneading after mixing, but I did what it said and mixed until combined then let it rise.
Toppings were easy. Though there was debate on whether to make pesto, it was easier to open a can of tomatoes. Fresh tomato sauce with red pepper and broccoli and shredded mozzarella topped the pie. It was almost like a stir fry on dough.
Whole wheat pizza dough
Makes 2 doughs
2 packets (1/4 ounce each) active dry yeast
2 tablespoons sugar
1/4 cup olive oil, plus more for bowl and brushing
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for work surface
2 cups whole wheat bread flour
Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.